Capicola production methods

Capicola, a traditional Italian cured meat, is made from the shoulder or neck of the pig. The process begins with trimming the meat, followed by marinating it in a mixture of salt, spices, and sometimes sugar. After curing for several weeks, the meat is washed, seasoned further, and then stuffed into a natural casing. It is then hung to dry and age, typically for months. The aging process enhances the flavors, allowing the meat to develop a rich, savory profile. Once fully cured, capicola can be sliced thin and enjoyed in sandwiches, antipasto platters, or on its own.